Spicy Vegan Vodka Sauce

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    The vegan vodka sauce of my dreams: flavored with sichuan peppercorns & fermented bean paste, this sauce is actual crack and 100% vegan. Don’t be fooled, the creaminess isn’t from heavy cream. Peep the deets to make it yourself: 


    • ½ diced onion 

    • 3 diced garlic cloves 

    • 4-5 mushrooms diced

    • ½ tbsp crushed sichuan peppercorns

    • ½ tbsp fermented bean paste 

    • 1 ½ tbsp tomato paste

    • 1 ½ tbsp vodka 

    • 1 can of NaturesCharm Evaporated Coconut Milk 

    • Handful of pasta 


    • Add onion, garlic to a pan on medium heat and cook until softened. 

    • Add in mushrooms and keep cooking until moisture has evaporated and mushroom pieces have gotten a bit browned. 

    • Add in the tomato paste and sichuan peppercorns and saute for 2 mins so that the spices bloom and tomato paste gets caramelized too. 

    • Deglaze with vodka sauce and cook until alcohol has evaporated, then drop in the fermented bean paste and saute. 

    • Pour in the evaporated coconut milk and mix well until the sauce has turned red. 

    • Let the sauce cook on medium low heat for 5 mins to let the flavors get to know each other. 

    • In the meantime cook your pasta. 

    • When pasta is done, drop the noodles into the sauce and add 2 tbsps of pasta water. 

    • Serve with parsley and enjoy